Velvety Pasta Carbonara
Ingredients Needed
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½ pound bacon, cut into small pieces
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4 large eggs, at room temperature
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¼ cup heavy cream, at room temperature
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1 cup grated Parmesan cheese
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16 ounces dry fettuccine pasta
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¼ cup butter, softened
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¼ cup chopped parsley
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ground black pepper to taste
Cooking Instructions
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In a large skillet, cook and stir bacon over medium-high heat until crisp and evenly browned, about 10 minutes. Drain the bacon on paper towels and set aside.
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In a medium bowl, beat together eggs and cream until well combined. Stir in Parmesan cheese and set the mixture aside.
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Bring a large pot of salted water to a boil. Cook pasta in the boiling water until al dente, about 8 minutes. Drain and return the pasta to the pot.
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Add softened butter to the hot pasta, tossing until melted. Stir in the cooked bacon and the egg-Parmesan mixture. Stir gently until the pasta's heat cooks the eggs, then garnish with parsley and a sprinkle of black pepper to serve.
Nutritional Information (per serving)
| 395 | Calories |
| 18g | Fat |
| 42g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 9g | 43% |
| Cholesterol 133mg | 44% |
| Sodium 450mg | 20% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 18g | 36% |
| Vitamin C 3mg | 3% |
| Calcium 144mg | 11% |
| Iron 2mg | 13% |
| Potassium 219mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5